Preparation time: 45 - 55 minutes (includes steaming veg) Cooking time: 30 minutes + cooling and chilling time. Serves 4 – 5 Vegan · 250g cauliflower, (prepared weight), steamed · 2 limes, zest (and 3 – 4tbs juice for the dressing) · 3tbs grated ginger · 150ml coconut cream (or use 65g creamed coconut with 125 mls boiling water) · 250g carrots, peeled and cooked · ½ tsp salt · 30g ready ground almonds · ½ tsp caster sugar (optional) · For the dressing · 2tbs sweet chilli sauce · 2tbs chopped fresh mint · 40g salted peanuts, ground very finely (try to use reduced salt variety)
Oven temperature: 190C / 390F / Gas mark 5 450g non-stick loaf tin, greased and base lined with baking parchment Method 1. Place steamed cauliflower together with 2tsp grated ginger, zest of 1 lime, ¼ tsp salt, and 5 tbs of coconut cream into a food processor and process for about 20-30 seconds. Turn into a bowl and mix in 3 tbs ground almonds. Note: no need to wash the food processor for the next stage. 2. Place steamed carrots with 2 tsp grated ginger, zest of 1 lime, ¼ tsp salt, and the remaining coconut cream into a food processor and process for about 20-30 seconds. If the carrots are not very sweet, add ½ tsp caster sugar. Turn out into a separate bowl and mix in the remaining 2 ½ tbs of ground almonds. 3. Divide both vegetable mixtures into two, and layer them in the prepared loaf time starting with the carrot mixture. (It is easier to put each layer on top of the other by blobbing the mixture all over the previous layer and then spreading it gently over, rather than putting all the mixture in at once.). 4. Bake the terrine in the preheated oven for about 30 minutes until well set. About half way through, cover the top with tin foil if it starts to brown. Let cool in the tin for about 10 minutes before turning out and cooling completely. Chill well in the fridge before serving. 5. To make the dressing, mix together the remaining grated ginger (about 4 tsp), with the chilli sauce, chopped fresh mint, ground salted peanuts and 3 – 4 tbs of lime juice. The dressing should be quite thick rather than runny. Serve the terrine in slices with a spoonful or two of the dressing on the side Recipes from www.vegsoc.org